High Protein Spinach Artichoke

The smell hit me before I even opened the oven door. Warm feta, garlic, a hint of something green and earthy. I had thrown this together on a Wednesday night with whatever was lurking in the back of my fridge, half-convinced it would be mediocre at best. But when I pulled that golden-edged baking dish out and saw the way the top had puffed and browned, I knew I had stumbled onto something worth keeping. My husband took one bite and looked up with that silent nod that means make this again.

I started making this for Sunday meal prep after realizing how tired I was of the same grilled chicken routine. It became my secret weapon for those mornings when I needed something hearty but didn't want to think. I'd slice a square, warm it up, and eat it straight from the container while answering emails. My coworker asked what I was eating one day because it smelled so good, and I ended up writing the recipe on a sticky note for her.

Ingredients

• Cottage cheese: The backbone of this dish, giving it structure and serious protein without feeling heavy. Drain off any watery liquid first or your bake will turn soupy.
• Feta cheese: This is where the tangy, salty punch comes from. I like the block kind crumbled by hand, it melts better than the pre-crumbled stuff.
• Parmesan cheese: Just a little grated on top adds nutty depth and helps with that golden crust everyone fights over.
• Eggs: They bind everything together and give the bake a custard-like texture that holds its shape when you slice it.
• Frozen spinach: Thaw it completely and squeeze it dry in a towel, or you will end up with a watery mess. Trust me on this one.
• Artichoke hearts: Use the canned or jarred kind, drained and chopped into bite-sized pieces. They add a mild, slightly sweet contrast to the tangy cheese.
• Garlic: Two cloves minced fine, because garlic makes everything better and this is no exception.
• Salt and black pepper: Season to taste, but go easy on the salt since the cheeses are already salty.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil. This keeps everything from sticking and makes cleanup so much easier.

Mix the Base:

In a large bowl, combine the cottage cheese, eggs, spinach, artichokes, feta, Parmesan, and garlic. Stir it all together until it looks like a thick, chunky batter.

Season:

Add salt and pepper to taste, but start light. You can always add more later, but you cannot take it back once it is in there.

Transfer and Spread:

Pour the mixture into your prepared dish and spread it out evenly with a spatula. It should fill the pan about halfway up the sides.

Bake:

Slide it into the oven and bake for 30 to 35 minutes, until the top is golden and the center does not jiggle when you shake the pan gently. Let it cool for a few minutes before slicing so it holds together nicely.

Save

The first time I brought this to a potluck, someone asked if it was a fancy quiche. I laughed and said no, just a protein-packed bake I threw together. But it disappeared fast, and three people asked for the recipe before I left. That is when I realized this dish had earned a permanent spot in my rotation.

How to Store and Reheat

I slice the whole thing into six squares and stack them in a glass container with parchment paper between each piece. They keep in the fridge for up to four days and reheat in the microwave in about a minute. If you want to freeze them, wrap each square individually in foil and pop them in a freezer bag for up to two months. Thaw overnight in the fridge and reheat gently.

What to Serve It With

I usually eat this on its own for lunch, but it is great alongside a simple green salad with lemon vinaigrette or roasted cherry tomatoes. Sometimes I serve it with a dollop of sour cream or a drizzle of hot sauce if I am feeling spicy. It is filling enough to stand alone, but flexible enough to pair with whatever sounds good.

Swaps and Variations

If you have fresh spinach, sauté about six cups until wilted, then drain and chop it. You can swap the feta for goat cheese if you want something creamier, or use mozzarella for a milder flavor. A pinch of red pepper flakes or a handful of chopped fresh basil stirred in at the end can change the whole vibe.

• Try adding sun-dried tomatoes for a pop of sweetness.
• Swap artichokes for roasted red peppers if that is what you have.
• Top with a sprinkle of everything bagel seasoning before baking for extra texture.

Save

This is the kind of recipe that makes weeknight cooking feel manageable again. Make it once, and I promise it will become part of your regular lineup.

Q&A About the Recipe

→ Can I make this ahead of time?

Absolutely. This casserole stores beautifully in the refrigerator for up to 4 days. Individual slices reheat well in the microwave, or you can warm portions in a 350°F oven until heated through.

→ Do I need to thaw the spinach first?

Yes, frozen spinach should be completely thawed and squeezed dry before adding to the mixture. Excess moisture will make the casserole watery and prevent proper setting.

→ Can I substitute the cottage cheese?

While cottage cheese provides the best protein content and texture, you could use ricotta cheese or Greek yogurt as alternatives. Keep in mind that the protein content and final consistency may vary slightly.

→ How do I know when it's done baking?

The casserole is ready when the top develops a golden-brown color and the center appears set rather than jiggly or liquid. A knife inserted near the center should come out clean.

→ Can I add more vegetables?

Certainly. Diced bell peppers, sautéed mushrooms, or even chopped broccoli would work well. Just be sure to cook and drain any additional vegetables thoroughly to avoid excess moisture in the final dish.

→ Is this freezer-friendly?

Yes, this dish freezes excellently for up to 2 months. Slice before freezing, and wrap individual portions tightly. Thaw overnight in the refrigerator before reheating.